Stuffed Zucchini, for two, you need, 4 semi-large zucchini, 3/4 cup of rice any rice your prefer, 1/2 a pound of ground meat, 1 large vidalia onion, 1/2 swewet green pepper, 1/2 sweet red or yellow pepper, 1 can of Italian whole tomatoe in juice 35 oz, 1/8 cup of olive oil,1/4 cup of water, 1/2 cup of white wine-Pinot Grigio or Chardonay, salt and fresh ground Tellicherry black pepper, 1 tea spoon Fennel Seed, Juice of 2 lemons, plus 1 lemon.

In a large bowl mix the rice and ground meat, add the juice of two lemons, season with salt and pepper to taste. Let rest in the refrigerator.

Wash the Zucchini.

With a knife cut off the end of both sides of the zucchini and make a cavity in the zucchini and remove the heart with the seed and discard.

Cut the onion in half and cut in strips.

Cut in strip the peppers (no seed)

Fill in the zucchini with the mix.

With your hands break the tomatoe.

In the large saucepan, in high heat add olive oil, fennel seed, the tomatoe and the juice, and the withe wine lets cook until the alcohol evaporated (one minute), place the zucchini, then add the peppers, the onion, and water, the zucchini must be almost covered 3/4, season with salt and pepper to taste and reduce to mediun heat and cook for 20 to 25 minutes or when the zucchini are tender, reduce the sauce if necessary, If you like spice add a pinch crushed red pepper, and you can add a 1 Tbl.spoon of Tomatoe Paste y you want concentrate sauce.



Cut the lemon in four.

Serve hot and garnished with the sauce and 2 slices of lemon, if you want add lemon to the sauce.
If you like veggie version take out the meat and
add the heart of zucchini.
From Roberto Bignes, rbignes@mac.com